Broiled/Grilled Wild Alaska Halibut on Tabouli
—also spelled tabouleh
—is a grain-based salad from the Middle East, often used as part of a "mezze" or tapas-type meal of small, appetizer-size dishes.
The main ingredients are bulgur, finely chopped parsley, mint, tomato, scallion (spring onion), and other herbs with lemon juice and seasonings (black pepper and sometimes cinnamon and allspice).
Bulgur is parboiled, dried wheat with a light, nutty flavor. It is often confused with cracked wheat, which is made from crushed wheat grains that haven’t been parboiled. There are whole-grain, high-fiber versions of bulgur, which are nutritionally preferable.
You can make this recipe with couscous instead of bulgur wheat.
Broiled/Grilled Alaska Halibut on Tabouli
4 (6 oz each) Alaskan Halibut fillets
Extra virgin olive or macadamia nut oil
1 lemon, halved*
10 oz bulgur wheat (or couscous)
1 1/2 pints vegetable stock
1 zucchini, finely chopped
1/2 onion, diced
3 tomatoes, deseeded and finely chopped
2 tablespoons chopped fresh coriander
Mint sprigs, to garnish*
Parsley sprigs, to garnish**
Sea salt and organic black pepper
*You could use lime instead.
**Use one or both herbs. You can add cilantro or use it in place of mint, for a more tropical accent.
Preheat the broiler or grill.
- Put the halibut fillets onto a baking sheet, coated lightly with oil. Squeeze the juice from half a lemon over the top. Season.
- Grill the fish for 6‒8 minutes, or until the flesh is opaque and flakes easily when tested with a fork.
- Meanwhile, simmer the bulgur wheat (or couscous) and onions in the stock for 4‒5 minutes, adding the zucchini after 2 minutes. Leave to cool slightly, then stir in the tomatoes, coriander and juice from the remaining lime. Season.
- Share the bulgur wheat (or couscous) between 4 warmed serving plates and top with the halibut fillets. Garnish with herb sprigs and serve immediately.
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